Friday, February 11, 2011

Baked Acorn Squash

This recipe is very simple
for the squash, just cut any squash you want in half.
I used acorn, because its fairly small and makes for good
individual portions.
So, cut in half, and rub flesh with butter
then sprinkle with curry powder, S&P,
and brown sugar.
Place on baking sheet and bake at 400 for about 30 minutes.

Prepare the rice salad while the squash is baking, first put on your rice,  I used brown rice.
And then in a bowl I put 1 cup toasted almonds, 1 cup dried cranberries,
a few cups fresh spinach, a bunch of chopped green onions,
 a big bunch of freshly chopped basil, a few tablespoons each of 
toasted sesame seeds and poppy seeds.

When the rice is done, dump it into the bowl on top of all of the ingredients
and pour a few big glugs of olive oil, and about a tbs of sesame oil,
 few big pinches of S&P, and a few dashes of curry powder
Then give it all a good toss. Taste it to make sure its good, 
and more of anything if you think it needs it.

Take the squash out of the oven and fill with spoonfuls of the rice.
Top with a little chevre and return to the oven for about 5 minutes.
Serve up and enjoy!

1 comment:

  1. Whenever I can't think of a veggie to serve with a given dish, I just dump whatever I've made in a winter squash. Best idea ever. Love the sound of that curried rice!